Lentil Vegan Chili
This is a delicious vegan chili recipe that even hardcore meat eaters will love! It’s the perfect make ahead meal, making it great for busy weeknights or slow, leisurely weekends!
When we decided to switch to a plant based lifestyle, one thing I was going to miss was my mom’s homemade chili.
I knew I had to find a way to make a vegan chili without loosing the incredibly delicious flavor of my mom’s aware winning chili recipe.
The problem is that I am not a huge fan of the plant based ground meats. Yet, I wanted to keep the texture close to the original. Choosing lentils to replace the ground beef in her original recipe was a no-brainer.
Benefits of Lentils
- Inexpensive
- High in fibre
- Rich in B vitamins, magnesium, zinc, and potassium
- A good plant-based source of protein
- low in fat
Given they are a nutritious option, and they easily take on the the flavours of the spices, made them the perfect choice for this vegan chili recipe!
I think my favorite thing about my mom’s chili recipe is that it has a mildly spicy flavor. I am not one for hot spicy flavors.
Great Make ahead meal option
Another thing I love about chili, is that it tastes even better the second day or it can be frozen. I often make a double batch for a weekend meal, and freeze half for one of those nights when time is at a premium.
It can be stored in the refrigerator up to 5 days or frozen in an air tight container (I use Ziploc freezer bags) and frozen for up to 3 months.
Cold weather comfort food at it’s finest!
Other vegan/vegetarian recipes you might enjoy
Easy One Pot Vegetable Noodle Soup
Vegan Bakery Style Banana Muffins
Vegan Chili
Equipment
- large stock pot or dutch oven
Ingredients
- 6 or 7 small onions chopped
- 2 stocks celery chopped
- 1 tablespoon olive oil
- 2 28 ounce cans diced tomatoes
- 2 14 ounce cans red kidney beans not drained
- 2 ½ cups prepared lentils see notes below
- 2 small cans tomato paste
- ½ teaspoon cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon ground cloves
- 1 teaspoon dried mustard
- 2 tablespoons chili powder
- salt to taste
- Vegan cheese shreds optional
Instructions
- In a large stock pot over med-high heat, heat oil, reduce heat to medium low, add onions and celery until softened, about 5 minutes.
- Add all remaining ingredients and simmer over low heat for 1 1/2 to 2 hours, stirring often.
Notes
Until next time…..
I can’t wait to try this recipe! I love lentils! this looks wonderful! adding to my menu planner!
Thank you Jan 🙂
I’m soooooo going to give this a try Maureen. My daughter has gone vegan and it’s a struggle in a household full of meat lovers to find recipes we’ll all enjoy. Your lentil chilli sounds like the perfect compromise/plan
I was in the same boat Michelle, until I finally got my husband on board to plant-based! Let me know if they all enjoyed it!
That recipe looks delicious and it is nutritious. I will make it this week.
Thank you! Enjoy 🙂
I bet my meat and potato hubby would even love this chili!
Fall screams for chili and this version sounds wonderful. Love lentils.
I can’t believe that I’ve never tried lentils. Your chili looks so delicious. Can’t wait to try it!
I love a good chili any way it’s served. A no meat version like this sounds fantastic !
Thank you Cindy 🙂
Vegan chili hasn’t appealed to me until now. This looks hearty and tasty. Thanks for showing me the light!
Thank you Terri!
Since I don’t like eating meat much this is the perfect recipe. So delicious.
Yes, definitely Maria!
I’m a meat eater but when it comes to chili, I love lots of beans but family prefer more meat. This looks like a great recipe to try but might have to sneak some meat in for the guys.
Maureen, HOW did I miss the memo that you were going plant based?! I am so proud of you! This chili looks absolutely fabulous and I must make it as soon as the weather cools down!
I just love lentils! I also love chili so I am really excited to give this recipe a try!
This looks so good! What a great giveaway!
Sounds absolutely delicious! We love lentils in just about anything.
I love this chili recipe, I’m always looking for meatless options, this is on my list to try!
Delicious, Maureen!!! I do eat meat but I love a good vegan dish, too. Looking forward to making this chili recipe this winter. <3 The pecan tower looks wonderful, too, even with the contest being over.
Happy fall to you,
Barb 🙂
Perfect for the cooler weather!
Chili is synonymous with fall in our house! A bowl of chili and some college football and we’re all set for Saturday.
This looks like a wonderful meatless meal for the cooler weather!